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MSETO- RICE AND GREEN LENTILS

 Ingredients:

 Half kg- rice kg green lentils coconut milk salt

Method: Soak the lentils overnight, In the morning, wash and drain. then put to cook with just enough water to keep them simmering over a low heat until nearly done. By this time they will have absorbed most of the water. Now add the thin coconut milk and cook for a little while together, then add the rice. Continue to simmer slowly until both the rice and lentils are "mushy". Now add the thick coconut milk, stir round to mix, and simmer for a few moments. This can be kept warm in the oven, or served at once. Mseto can be served with any curry dish, but goes particularly well with a curry of fish or prawns. This recipe can also be made with coarsely-ground lentils in which case the overnight soaking will not he necessary.